Medium

Salt

pinch

Sunflower oil

tablespoons

Potato

unit

Sesame seeds

teaspoon

Turmeric powder

Chilli powder

Water

glass

Cumin seed

tea spoon

Tamarind pulp

Besan / Gram flour

Alu Vadi

Peel and thinly slice the potatoes. Set them aside.

In a mixing bowl, add the besan, red chili powder, turmeric powder, salt, and water. Mix to form a smooth and thick batter. Add the tamarind pulp if using.

Grease a flat plate or tray with oil and set it aside

In a non-stick pan, heat 2 tablespoons of oil. Add cumin seeds and sesame seeds. Let them splutter

Add the thinly sliced potatoes to the pan and sauté them until they become slightly crisp.

Pour the besan batter over the sautéed potatoes. Stir continuously to prevent lumps and cook for about 5-7 minutes on low heat until the mixture thickens and leaves the sides of the pan.

Quickly spread this mixture onto the greased plate and flatten it evenly. Let it cool for about 10-15 minutes

Once the mixture has cooled, cut it into squares or diamond shapes. You can also shallow fry these cut pieces for a crispier texture if desired. Serve your Alu Vadi with chutney or ketchup.

Medium

30 min

Main course

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

0

Step #2

0

Step #3

0

Step #4

0

Step #5

0

Step #6

0

Step #7

0

Step #8

0

Sign in